I say French, but these are really my own version of a sweet crepe that we have on Saturday mornings for breakfast. (I mean, honestly, it’s dessert!! But I digress.) Here I have combined several recipes that I’ve tried over the years, tips from friends, and adapted from Sally’s Baking Addiction. These French crepes don’t disappoint! With the addition of vanilla, these crepes go really well with sweet toppings. The favourites at my house are a squeeze of lemon and a sprinkle of sugar – but nutella and whipped cream, or strawberries and icing (powdered) sugar is also delicious!
Be warned that the first crepe always looks bad. I find this to be the case, anyway! They’re actually really easy to make, once you get the first one out of the way (and I recommend you eat that one – the chef privilege)!
Ingredients
- 3 Tablespoons (45g) avocado oil or coconut oil, liquid, plus more for frying
- 1 cup (125g) all-purpose flour
- 1 Tablespoon sugar
- 1/8 teaspoon salt
- 1 and 1/4 cup (300ml) milk, at room temperature
- 2 large eggs, at room temperature (100g)
- 1 and 1/2 teaspoons pure vanilla extract (omit for savoury crepes)
- 1 Tablespoon rum
- Don’t forget your toppings – examples:
- lemon juice and sugar
- nutella and whipped cream
- strawberries and cream
Instructions for the best French Crepes
Put all ingredients in a blender and blend. Refrigerate for one hour, up to 24 hours. (Re-mix with a spoon if it has separated when you go to use the batter.)
Prepare the pan by heating it well. Add a bit of oil and spread it around with a spatula. Pour a quarter cup of batter into the pan and swirl it around to coat the bottom of the pan. Let it cook for a minute or two until you can see the sides start to brown.
To flip, use a very skinny spatula to wedge underneath the crepe until you can get a big spatula in there. Flip and cook the other side for 1 minute.
Repeat! Don’t forget to re-oil the pan in between crepes. This will make approximately 8 crepes. Enjoy 🙂
For more baking with rum, try my Homemade Rum Cake!
